Moxie

[redbird]

cattitude came back from the Asian grocery store with some small apricots, a large package of nori (dried seaweed, in snack form), Okinawan sweet potatoes, and a bottle of Moxie. We had an apricot each, which were good enough that I happily ate another. Then he offered me a taste of the Moxie. I was hesitant, with a vague idea that it was a strong flavor that would overwhelm the taste of the apricot, but he said it wasn't that strong, and was vaguely floral.

It may not be very strong, but I didn't like it. I gave him back the bottle, and got another apricot. I don't know whether it would appeal more if it had been chilled more, or if I was in a different mood; I suspect I'm not going to find out, at least not soon.

Comments

[anne]

I liked it the one time I tried it, but I don't think it would go at all well with apricots. (I was eating a burger and fries at the time.) For me, Moxie belongs in the family "root, spruce, birch beer."

[roadnotes.livejournal.com]

To me, the overwhelming taste in Moxie is cloves, and then other botanicals, with a hint of vanilla.

[xiphias.livejournal.com]

Historically, the primary flavoring agent in Moxie was gentian root, which is the same as the primary flavoring in Angostura bitters. However, in the past few decades, they've been repeatedly reformulating it to use less and less, making it less and less bitter.

Which I think is a mistake. If you don't like bitter, you're not going to be drinking Moxie anyway.